Roasted Salmon & Asparagus with Lemon-Dill Yogurt Sauce

[Sincerely-Food-Chef]

Ingredients

• 2 small bunches asparagus
• 6 cloves garlic
• 2 lemons
• ½ cup plain Greek yogurt
• 1 ½ lb salmon fillet
• black pepper
• dill, dried
• extra virgin olive oil
• salt

Instructions

1. Preheat oven to 425°F and position rack in the center.
2. Wash asparagus and snap off woody ends. Transfer to a baking sheet pan.
   • 2 small bunches asparagus
3. Peel and mince garlic. Sprinkle ⅔ of it over the asparagus (save the rest for the sauce).
   • 6 cloves garlic
4. Drizzle asparagus with olive oil and season with salt and pepper. Turn to coat.
   • 2 tbsp extra virgin olive oil
   • ½ tsp salt
   • ½ tsp black pepper
5. Place salmon in the middle of the sheet, moving asparagus to the sides. Rub salmon with olive oil and season with salt and pepper.
   • 1 ½ lb salmon fillet
   • 2 tsp extra virgin olive oil
   • ¼ tsp salt
   • ¼ tsp black pepper
6. Place in the oven and roast until salmon is opaque and asparagus is tender, 10-12 minutes.
7. In a small bowl, prepare sauce by mixing together remaining garlic, lemon juice, yogurt, dill, salt, and pepper.
   • juice of 1 lemon
   • ½ cup plain Greek yogurt
   • 2 tsp dill
   • ¼ tsp salt
   • ¼ tsp black pepper
8. Cut remaining lemon into wedges.
9. To serve, place asparagus and salmon on a plate, drizzle with yogurt sauce, and garnish with lemon wedges. Enjoy!